Save Some nights, the pantry is nearly bare and the week feels long. I pulled open the cupboard and found a can of chicken, half a box of macaroni, and some cheddar that needed using. What started as necessity turned into something my family requests by name. This dish doesnt pretend to be fancy, but it delivers exactly what you need when comfort matters more than complexity.
I made this on a Tuesday when my neighbor dropped by unexpectedly with her kids. I doubled the batch, tossed it in the oven with breadcrumbs on top, and watched four children go quiet over their bowls. She asked for the recipe twice before leaving. Now I keep an extra can of chicken in the pantry just in case.
Ingredients
- Elbow macaroni: The classic shape holds onto the cheese sauce in every bite, though shells or penne work if thats what you have open.
- Canned chicken breast: Drain it well and flake it with a fork so it blends smoothly into the sauce without clumping.
- Unsalted butter: Forms the base of your roux and keeps the sauce silky without adding too much salt early on.
- All-purpose flour: Whisked into melted butter, this thickens the milk into a proper cheese sauce that coats every noodle.
- Milk: Whole milk gives the richest result, but two percent works fine if thats what you keep in the fridge.
- Shredded cheddar cheese: Sharp cheddar adds the most flavor, though mild cheddar or Monterey Jack melt just as smoothly.
- Salt, black pepper, and garlic powder: Simple seasonings that wake up the sauce without masking the cheese.
- Breadcrumbs and melted butter: Optional topping that adds a golden crunch when you bake it, turning everyday into special.
Instructions
- Boil the pasta:
- Bring salted water to a rolling boil and cook the macaroni until just tender with a slight bite. Drain it well so extra water doesnt thin out your sauce later.
- Make the roux:
- Melt butter over medium heat and whisk in flour, stirring constantly for a full minute until it smells toasty and turns pale gold. This cooks out the raw flour taste and sets up a smooth sauce.
- Add the milk:
- Pour milk in slowly while whisking to avoid lumps, then keep stirring as it heats and thickens. You will feel it coat the back of your spoon when its ready.
- Melt in the cheese:
- Stir in cheddar, salt, pepper, and garlic powder until the cheese disappears into a smooth, glossy sauce. Taste it now and adjust seasoning before moving on.
- Fold in the chicken:
- Add the drained canned chicken and break up any chunks with your spoon so it spreads evenly. Let it warm through for a minute or two.
- Combine everything:
- Toss the cooked macaroni into the chicken cheese sauce and stir gently until every piece is coated. You can stop here and serve it straight from the pot.
- Bake with topping:
- For a crispy finish, transfer to a greased baking dish, toss breadcrumbs with melted butter, and scatter over the top. Bake at 400 degrees until golden and bubbling, about ten to twelve minutes.
- Serve hot:
- Spoon into bowls while its still steaming. The cheese sauce will firm up as it cools, so serve it right away for the creamiest texture.
Save My youngest declared this her favorite dinner during a particularly tight month. She didnt know it was a budget meal, she just knew it made her happy. Sometimes the simplest things teach you that love and a hot meal dont need a big budget to feel generous.
Ingredient Swaps That Work
Canned chicken can be swapped for rotisserie chicken shredded by hand, or even leftover turkey if you have it. Any melting cheese works here, so try Colby, mozzarella, or a blend if cheddar isnt your favorite. Frozen peas or corn stirred in at the end add color and a little sweetness without extra effort. If you want more protein, crack an egg into the hot sauce and stir quickly to create ribbons that cook through.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days and reheat beautifully in the microwave with a splash of milk to loosen the sauce. If you baked it with breadcrumbs, reheat in the oven at 350 degrees to keep the topping crisp instead of soggy. You can also freeze individual portions in freezer-safe containers for up to two months, then thaw overnight and reheat gently on the stove.
Making It Your Own
This recipe is a foundation you can build on depending on what you have around. Stir in a spoonful of Dijon mustard or a shake of hot sauce for a little kick that cuts through the richness. A pinch of smoked paprika adds depth without heat, and a handful of chopped parsley or chives brightens the whole dish right before serving. If youre feeling fancy, mix in sauteed mushrooms or diced bell peppers for extra texture and flavor.
- Try different pasta shapes like shells, rotini, or cavatappi for fun variety.
- Top with crushed crackers instead of breadcrumbs for a nostalgic crunch.
- Add a layer of sliced tomatoes on top before baking for a pop of freshness.
Save This dish taught me that struggle meals dont have to feel like compromise. With a little care and the right seasonings, pantry staples turn into something worth gathering around the table for.
Kitchen Tips & Answers
- → Can I use fresh chicken instead of canned?
Yes, cooked shredded chicken can be used in place of canned for a fresher taste and texture. Adjust seasoning accordingly.
- → How do I make the cheese sauce smooth?
Whisk flour into melted butter to make a roux, then gradually add milk while stirring constantly to avoid lumps before adding cheese.
- → What cheeses work well as substitutes for cheddar?
Melting cheeses like Monterey Jack, Colby, or mozzarella are excellent alternatives that blend smoothly in the sauce.
- → Is it necessary to bake the dish?
Baking is optional and adds a golden crunchy topping but can be skipped to serve a quick stovetop version.
- → Can I add vegetables to this dish?
Absolutely, adding frozen peas, cooked veggies, or even a pinch of smoked paprika can boost flavor and nutrition.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the fridge for up to 3 days and reheat thoroughly before serving.